Chilliquelles with Fresh Tortillas

This is my adaptation of a chilliquelles receipe from “Elena’s Secrets of Mexican Cooking.” This one has eggs, and fresh tortillas.

6 fresh corn tortillas

2 T unsalted butter

1/2 cup salsa, or to taste

2 to 3 T. freshly grated parmesan

4 large eggs, combined in a bowl and lightly beaten

salt and pepper to tasteSlice the tortillas into strips about 3/8″ wide. Melt the butter in a large non-stick skillet, then toss in the tortillas strips and turn them to coat them all with the butter. Add the salsa, parmesan and eggs and stir on low heat until the eggs are cooked and the tortillas are like rags. Season with salt and pepper and serve while hot. Serves two.

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This is my favorite breakfast – but then, I’m a cheese addict and a Mexican food fiend, so it figures. This is best when you use the kind of tortilla chips you get in a brown bag at the Mexican market, or left over from an order of chips from Mexican takeout – but a good quality commercial chip is okay, too (no Doritos, please).

2 oz tortilla chips

chicken stock to moisten the chips, about 1/3 cup or more

2 to 3 T salsa, or to taste

1 oz grated cheddar cheese

Place the tortilla chips in a small non-stick frying pan, then pour in the chicken stock. Turn the chips to moisten them all. Top with the salsa and the grated cheese. Cook undisturbed on medium-low heat until the chips are soft and the cheese is melted (add more stock, if necessary, to keep the chips moist and soft). This makes one serving – double everything for two servings, and use a bigger pan.

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Fiesta Nachos

Nachos make any party more fun!

Fresh Salsa:

1 large tomato

2 serrano chilies

1 medium white onion

½ cup fresh coriander leaves

tortilla chips

1 can refried beans, heated

8 oz. Mexican chorizo, cooked and crumbled

8 oz cheddar cheese, grated

Preheat the oven to 400 degrees

Prepare the salsa: seed the tomato and chop it. Seed the chilies and mince them. Chop the onion. Combine the tomato, chilies and onion in a bowl, add the coriander leaves, and mix well.

Lay tortilla chips out side by side on a large baking or pizza tray. Top each one with a dollop of beans, then add chorizo and top with the grated cheese. Bake in the top 3rd of the oven for a few minutes, until the cheese has melted. Remove to a platter, and top with the fresh salsa.

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Salsa Fresca

Different from the salsa you get in a jar – for one thing, it won’t keep as long – but sometimes you just want that fresh taste!

2 medium tomatoes, halved and with seeds squeezed out, and chopped

1 small onion, finely chopped

3 serrano chilies, seeded and finely chopped

1/2 cup chopped fresh coriander leaves

salt, to taste

Simply combine everything in a bowl and mix well. You can add more coriander if you wish. The amount of chilies is also up to you. Just before serving, spoon out the accumulated water thrown off by the tomatoes.

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Mexican Spare Ribs

Although we love baby back ribs, this recipe is actually better with the less meaty spare ribs (they get crispier). Simply cut one or two racks into separate ribs and salt and pepper them liberally on all sides. Lay them in one or two roasting pans, being careful not to crowd them. Roast them in a pre-heated 325 degree oven for 1 ½ to 2 hours, until they’re crispy. Remove fat and turn them every now and then. Serve while hot.

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